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Love this recipe and have made it for years! I have also made it in the slow cooker, and learned the hard way that you need to double the spice mixture. I also skip the cilantro for this one...

A Cook
from Richmond, VA
/ 09.09.2016

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I've been making this for several years now, since a friend shared it with me. It was the first meat my now-four-year-old loved as a little one. He and his little brother now refer to this recipe as "Yummy Chicken." I generally use boneless, skinless thighs, and eliminate the cilantro. This is one of those recipes that is truly greater than the sum of its parts.

throwingspoons
from Massachusetts
/ 09.29.2015

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forgot to rate - Def a 4!!

nbrai
from Charlottesville, VA
/ 01.12.2015

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Excellent! Followed recipe with exception of adding more carrots, a few chunks of sweet potato, and a bit of brown sugar in the rub (1 teaspoon).
Love , love the flavors. Thanks for the great recipe!

nbrai
from Charlottesville, VA
/ 01.12.2015

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This is a go to meal for me. Delicious, and relatively easy and quick to make. I also add sweet potatoes or Yukons with the carrots.
Not a "sweet, Asian sweet and sour" but a delicious savory with a hint of sweet meal. I wasn't sure about the cilantro and added it at the end the first time, but YUM, everything works together well.
A stable recipe in my home.

rosieepi
from Minneapolis, MN
/ 10.05.2014

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This has become a go-to recipe for me. Like others have suggested, I add some brown sugar to the dry rub recipe, which I think really enhances the flavor. Consequently, I don't add any honey. Also, instead of making this in a skillet I use a dutch oven. After browning the thighs, I remove them and saute the onions.Then I add everything back to the pot and I add carrots and sweet potatoes. I cover the pot and cook at 375 for an hour. The meat just falls apart.

eatdrinkbemary
from Indianapolis, IN
/ 01.29.2014

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Absolutely delicious! I love how the spice rub crusts onto the chicken as you cook it.

Roxrussell
from Bethesda, MD
/ 01.18.2014

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I had to revisit my review after serving the dish to a bunch of picky people. They LOVED it. I served it over whole wheat cous cous and there are no leftovers. It looks like it will freeze well so I plan on doubling the recipe and portioning out for dinners in a pinch. Make this. You won't be sorry.

jeanio
from Carmel, NY
/ 01.07.2014

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This was very easy to make and very tasty for a quick dinner. I followed some of the reviewers suggestions and added fresh grated ginger and chunked sweet potatoes. Because I had boneless thighs I cut each in half before browning. It made so much I'm planning on warming the leftovers in the oven and broiling for a minute or so to brown things up a bit.

jeanio
from Carmel, NY
/ 01.06.2014

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while the recipe was tasty my husband and i objected to the loss of crisp skin when the chicken went thru the simmering stage. perhaps had i used more carrots there would have been less liquid and the chicken skin would have stayed crisper. i am also thinking of cooking this in the oven like chicken marbella and subbing brown sugar for the honey on the skin so that it gets crisp. has anyone tried oven cooking this dish?